During the KEEP COOL function, the paddle will only turn if needed to maintain the selected consistency.

Always place the paddle inside the bowl before adding ingredients. This ensures that the ingredients will not spill into the ice cream chamber.

Make sure the BOWL CHAMBER and the exterior of the ice cream bowl are completely dry before inserting the ice cream bowl.

The machine will NOT automatically start churning. The START/PAUSE button will need to be pressed to start the churning process.

PRE-COOL can only be operated in the stand by mode and is not available after the START/PAUSE button is pressed.

When the machine is in KEEP COOL in the AUTOMATIC MODE, the compressor and motor will turn on incrementally to check the consistency of the dessert.

If the START/PAUSE button is pressed during the cycle, this will pause the time. To resume the process, press the button again. If the timer needs to be reset, press and hold the START/PAUSE button for two seconds and that will reset the selection.

It can take up to 60 minutes for the indicators on the selection bar to start moving up on the LCD display.

When the machine is in the KEEP COOL function in MANUAL MODE, the compressor and motor will turn on if needed to maintain the selected consistency.

Avoid using older eggs, especially if you are not cooking the mixture.

The Vital Ingredients

Homemade ice cream is now easy to make at home, and only kitchen ingredients are required to make a basic vanilla ice cream. The print manual has recipes for ice cream, gelato, sorbet, sherbet, and frozen yogurt.

EGGS

All the recipes in the print manual were tested using standard large eggs. The egg gives ice cream volume and stabilizes and emulsifies the mixture. The yolk of the egg contains lecithin, which acts as an emulsifier to bond with the fat globules.

NOTE: Avoid using older eggs, especially if you are not cooking the mixture. Pregnant women are not advised to consume ice cream containing raw eggs.

SUGAR

Granulated sugar was used in all the print manual recipes as it dissolves easily and reduces crystallization (when large ice crystals form). As a general rule, when it comes to sugar in ice cream, more sugar added will lower the freezing point of the water inside the mixture, which prevents your frozen dessert from forming a large hard clump that is difficult to scoop.

MILK

Whole milk was used for all milk-based recipes in the print manual. Lower fat varieties can be substituted, but the same result will not be achieved.

CREAM

Heavy cream was used in all the print manual recipes. Creams that are thickened usually have additives such as gelatin (of animal origin) to thicken and prolong the cream’s life. The cream gives fattiness and a smoother texture to the ice cream.